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Harvest Pumpkin Brownies Recipe
Harvest Pumpkin Brownies Recipe photo by Taste of Home
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Harvest Pumpkin Brownies Recipe

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4.5 64 68
Publisher Photo
These lightly spiced pumpkin brownies are a nice change from the typical dessert. —Iola Egle, McCook, Nebraska
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES:72 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES: 72 servings

Ingredients

  • 1 can (15 ounces) solid-pack pumpkin
  • 4 large eggs
  • 3/4 cup canola oil
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • FROSTING:
  • 6 tablespoons butter, softened
  • 1 package (3 ounces) cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon milk
  • 1/8 teaspoon salt
  • 1-1/2 to 2 cups confectioners' sugar

Nutritional Facts

83 calories: 1 each, 4g fat (1g saturated fat), 16mg cholesterol, 66mg sodium, 11g carbohydrate (8g sugars, 0g fiber), 1g protein .

Directions

  1. In a large bowl, beat the pumpkin, eggs, oil and vanilla until blended. Combine dry ingredients; gradually stir into pumpkin mixture.
  2. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
  3. In a small bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth. Gradually add confectioners' sugar until smooth. Frost brownies. Store in the refrigerator. Yield: 5-6 dozen.
Originally published as Harvest Pumpkin Brownies in Taste of Home August/September 1996, p12


Reviews for Harvest Pumpkin Brownies

AVERAGE RATING
(68)
RATING DISTRIBUTION
5 Star
 (52)
4 Star
 (7)
3 Star
 (4)
2 Star
 (2)
1 Star
 (3)
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MY REVIEW
TheDix
Reviewed Oct. 15, 2015

"Delicious and easy! For my non-dairy diet, I frosted these with a quick maple frosting from The Joy of Cooking. Moist, well received by friends at a meeting."

MY REVIEW
clairebeth
Reviewed Oct. 12, 2015

"These are great - very moist and delicious. It REALLY does make 72 BROWNIES - IF YOU USE THE CORRECT PAN (15X10). Thanks!!"

MY REVIEW
Bakedforholidays
Reviewed Oct. 10, 2015

"Using a 12" x10" pan this took close to 50 minutes to bake all the way through but smells relish, can't wait to try it once it cools enough to frost!"

MY REVIEW
linlin5050
Reviewed Sep. 28, 2015

"Love to make these for the fall, moist and the frosting marries the two perfectly. Family is always asking me make them."

MY REVIEW
pzombek
Reviewed Jan. 19, 2015

"Excellent, I only make half the frosting recipe"

MY REVIEW
laurieswan
Reviewed Jan. 2, 2015

"Try cutting flour down by a quarter cup to give more of a brownie texture. I sometimes have to add a quarter cup to brownie mixes to make them more cake like. Maybe the opposite will work here."

MY REVIEW
bushbabe
Reviewed Nov. 29, 2014

"I used one less egg as another reviewer suggested and it was still more of a cake than a brownie. However, it was very good and got lots of compliments at two different gatherings. I used Cool Whip Cream Cheese Frosting which saved a lot of time. This is definitely a keeper!"

MY REVIEW
wyocook09
Reviewed Nov. 6, 2014

"Cut the sugar by a quarter cup and I think it gave them a stronger pumpkin flavor. Everyone enjoyed them!"

MY REVIEW
mdzetc
Reviewed Nov. 6, 2014

"I made these for work. I left off the icing because I don't care for icing. They loved them! Customers called back for the recipe. They are more like cake than a brownie but so good. I'll make these more often!"

MY REVIEW
kskatz
Reviewed Nov. 6, 2014

"Made this for a potluck dinner. Had only a few people take it. After eating a few bites they didn't finish it. I try it myself and was not that impressed with the flavor. Needless to say I won't be making it again."

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